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Relative Sweetness of Invert Sugar

J. W. SALE, W. W. SKINNER
1922 Journal of Industrial & Engineering Chemistry  
Although it is commonly believed that sugar may be conserved by inverting it, experiments described in this paper show that if sucrose is assigned a sweetening value of 100, the sweetening value of invert sugar is only 85. Since 100 units of sucrose by inversion become 105 units of invert sugar, the net loss in sweefening power by the inversion of 100 units of sucrose is about 11 units. For some purposes, such as in the manufacture of candy and certain bottlers' sirups, or concentrates from
more » ... ncentrates from which bottlers' sirups are prepared, it may be advantageous to use a sirup which has been partly inverted because it does not crystallize so easily as an ordinary sugar sirup, thus permitting the use of a denser and therefore a better keeping sirup. Invert sugar sirup in which the sucrose. or ordinary sugar, has been almost completely inverted can be prepared so that it is practically devoid of flavor, provided less acid is employed than is ordinarily recommended and the time of heating is reduced to a minimum. The amount of acid recommended in the preparation of a practically flavorless and colorless invert sirup is 0.013 per cent of weight of C. P. hydrochloric acid (37 per cent) based on ihe weight of sugar and water taken. Boiling for 20 min. with this amount of acid will be suficient to inoert practically all of the sucrose. 0.021 per cent by weight of tartaric acid crystals (99.5 per cent) caused a n inversion of 96 per cent when the solution was boiled 40 min. A t the end of 20 min., only 67 per cent of the sucrose (ordinary sugar) was in-verted. These dLta were obtained on sugar solutions made b y I Received February 9, 1922. 2 Published by permission of the Secretary of Agriculture.
doi:10.1021/ie50150a019 fatcat:ac2upbq53jezbg2ehv42qm2o5q